Description
Indulge in moist Carrot Cake Zucchini Muffins a delicious twist on a classic treat Perfect as a snack or breakfast option
1 cup grated zucchini (about 1 medium zucchini)
1 cup grated carrots (about 2 medium carrots)
1/2 cup granulated sugar
1/2 cup brown sugar
1/2 cup vegetable oil or applesauce
2 large eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour (or whole wheat)
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
1/2 cup crushed walnuts or pecans (optional)
1/2 cup raisins or chocolate chips (optional)
Preheat your oven to 350°F (175°C).
Grate zucchini and carrots, squeezing out excess moisture from the zucchini.
In a mixing bowl, combine granulated sugar, brown sugar, and oil (or applesauce). Beat in the eggs and vanilla until smooth.
In another bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
Gradually add the dry mixture to the wet mixture and stir until just combined.
Fold in grated zucchini, carrots, and any optional add-ins.
Line a muffin tin with paper liners and fill each cup about 2/3 full with batter.
Bake for 18-20 minutes, or until a toothpick inserted comes out clean.
Let cool for about 5 minutes before transferring to a wire rack.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Calories: Approximately 150 calories
- Sugar: 10 grams
- Fat: 6 grams
- Saturated Fat: 6 grams
- Carbohydrates: 24 grams
- Fiber: 1 gram
- Protein: 2 grams
